Pumpkin Seed Sesame Bread

Name: Pumpkin Seed Sesame Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 piece Cheddar cheese; 125g High-gluten flour; 5g Caster sugar; 1/8 teaspoon salt; 1/2 tsp Dry yeast; 25g protein; 45g water; 8g Black molasses; 8g Corn oil; 10g Pumpkin seeds; 30g White sesame

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Teacher Meng’s pumpkin seed bread is topped with cheddar cheese. It is said that it can add aroma and make bread softer. At the beginning, when there was no cheese, in order to solve the problem of pumpkin seeds, a cheese-free version was created. Now that I have Cheese, I flipped through Teacher Meng's book, and suddenly remembered this. Can't help but want to re-interpret the full version. However, there are only a few pumpkin seeds nowadays. Turn your eyes, it doesn’t matter, isn’t it just the nuts? There are many white sesame seeds, and the difference can be filled with sesame seeds. It's just that the sesame seeds are more, and the pumpkin seeds are garnished.
The white sesame seeds are mixed with a few black sesame seeds, which looks richer. It's a pity that I punctured a little bit during the operation, and the image was slightly broken. "

Pumpkin Seed Sesame Bread

1. Materials

2. Half a slice of cheese

3. Shred the cheese and pour it into a large bowl with the dough ingredients except oil

4. Stir it into a floc, add oil

5. Rub to pull the film

6. Add sesame seeds and chopped pumpkin seeds

7. Knead into a uniform dough, put it in a bowl for basic fermentation

8. The dough grows to double

9. Exhaust, round, relax for about 10 minutes

10. Roll out into a 25X20 cm rectangle

11. Rolled into a cylindrical shape

12. Put it in a toast box and squash

13. Use a fork to make a hole on the surface, and finally ferment for about 30 minutes

14. The dough grows up, and the surface is brushed with egg wash

15. Put it in the oven, middle level, upper heat 190 degrees, lower heat 160 degrees, bake for about 20 minutes

16. Golden surface, baked

17. Demold

18. Cut into pieces after cooling

Tips:
The fork holes on the surface of the dough can prevent the surface from bulging during baking.
This bread can also be baked directly on the baking tray.